Working in a butchers, butchery department or meat processing plant.
Butchery is one of the oldest crafts in the world, and is often where innovation meets tradition to create an industry full of character and camaraderie that plays a critical role in our social and economic future. A successful butcher must demonstrate dexterous knife skills together with craft to be able to produce the most cuts to make every carcase profitable.
Butchers work in the meat and poultry industry, which is worth several billion pounds in the UK and employs thousands of workers in the farm to fork supply chain. Qualified butchers can look forward to rewarding careers in a range of environments with different types of employers.
The apprenticeship available for Butchers working in different environments of the butchery sector include the Level 2 (Intermediate) Butcher. Also available is the Level 3 (Advanced) Butcher.
Apprentices must achieve as part of their apprenticeship the
- Level 2 Diploma in Butchery Operations
- Level 2 Food Safety Award
- Level 2 Health & Safety in the Food Supply Chain Award
- Level 2 Knife Skills Award
Before taking the end-point assessment to fully complete the apprenticeship. These are paid for from the apprenticeship funding available.
Employers include both processors of meat and retail butchers.
Processors range from:
- Multi-national processing businesses supplying meat or meat products to, for example: large food – outlets
- Supermarkets and
- Hotel chains; to
- Smaller processors supplying for example,
- Independent/local food businesses.
Retailers could include
- Independent butcher retailers and
- Farm shops.
Those with an entrepreneurial spirit may be particularly attracted to butchery as the sector relies on a high proportion of small businesses, offering the potential for experienced butchers to set up on their own.
Butchery is a highly skilled profession steeped in tradition and butchers will display understanding about
- A range of meat species
- Various techniques needed to process and/or produce products.
In addition, butchers will need to be able to
- Present meat products
to the standards required of the business and specialist needs of commercial and/or consumers. Butchers will acquire a range of skills, knowledge and behaviours that can lead to rewarding careers in the butchery industry, not only in the UK but across the world.
This apprenticeship will typically last 18 months for an apprentice new to the industry. To complete the apprenticeship in butchery the Level 1 function al skills must be passed and the level 2 functional skills test must be attempted.
Working in and running a butcher’s shop, butchery department or meat processing plant.
An Advanced Butcher will often take responsibility for a shop or function in a meat business and will possess dexterous knife skills allied with all round knowledge of the craft/processing environment.
This apprenticeship has two pathways Retail shop and Processing Plant both have specific knowledge and skills requirement some of which apply to both pathways.
To complete this Advanced Butchery Apprenticeship the following qualifications must be achieved
- Level 3 Diploma in Butchery operations
- Level 3 Award in Food Safety Supervision
- Level 3 Award in HACCP for Food
- Level 3 Award in Health and Safety in the Food Supply Chain Business
Apprentices without level 2 English and mathematics will need to achieve this level prior to taking the end point assessment. These qualifications can be achieved with the support from the funding available to each apprentice.
Further detailed information can be downloaded and printed as required on completion of the contact form. Alternatively please contact Philip Wadsworth at firstname.lastname@example.org or by ring 01482 845358.
Butchers progressing to advanced roles in manufacturing companies will often diversify into
- Production management including roles with responsibility for
- People functions such as
- Quality control or
- Training others.
Butchers advancing their careers in a
- Large supermarket,
- Independent retail or
- Farm shop
- Excellent communicators
- Technical knowledge of meat products
- People supervision.
Advanced butchers will have a comprehensive understanding of
- Health and safety practice
- Food safety and hygiene systems at management level.
They will also possess a technical understanding about a
- Range of meat species,
- Provenance supply chains and
- Techniques (automated & craft) needed to process and/or produce products in a lean manufacturing or retail environment. They will ensure
- Precision in the cutting and
- Presentation of meat products as required by commercial and/or domestic consumers.
Butchers especially those in independent retail environments will have good knowledge of
- Artisan practices
- Preparation of wet/dry meats
A variety of culinary uses including
- Pie making,
- Curing and smoking.
In addition, they will be actively contributing towards the
- Profitability of their business/function
- Maximising safety,
- Maximising productivity,
- Maximising efficiency
- Customer care.
Apprentices will be able to demonstrate the core knowledge, skills and behaviours studied during their apprenticeship, plus the specific knowledge and skills for their specialist environment that maybe traditionally set in a
- Retail shop,
- Processing plant or
- ‘In store’ butchery department in a supermarket.